A rib eye is, in many ways, the most satisfying steak. Its gnarly marbled surface makes it very scruffable so that it develops a great crust that accepts basting well. The eye of the roast is superflavorful and, like a tenderloin, is best served in the medium-rare-to-rare stage. The deckle, or outside strip, about an inch or two thick, is so marbled that it should be a bit more well-done, at which point it has both deep flavor and the hard-to-achieve tenderness of a perfect brisket. Although the...Full Story